Cheesecake Disaster Report: see inside>>>

L

luisa_calif

Well-known member
Okay, I used the original pan bottom which did fit well. I wouldn't ever do a water bath with a foil-covered cardboard. This is where it was my fault...I used USED foil! I did hold it up to the light to check for holes before using but apparently they developed later. In any case they were pin holes. The crust was soggy but it didn't ruin the whole dessert as I had feared. It tasted great.The cheesecake went over well despite the soggy crust. The apples never carmelized, I really don't see how they could have in such a wet cooking method. I used the two types of apples. The Fuji just melted but the Granny Smiths kept their shape. Maybe that was the plan, although they COULD have mentioned that in the recipe so you wouldn't feel it was a negative while it was happening. The carmel sauce was very grainy and I thought it was also going to be a bust. But at the last minute it smoothed out to amber glass. I added the vanilla and the Calvados (apple brandy-which we brought the rest of the bottle to serve with the dessert, Earl's idea, so good an idea I may even keep him!) and it was TDF ! (To Die For) The recipe said to serve 8, which are very big, rich pieces for a 9 inch cheesecake especially after an awesome meal but I cut it into 12 ths instead. I plated the pieces, added the cooked apples on top, drizzled the carmel sauce on in streaks and topped with roughly crumbled graham cracker crumbs and toasted walnuts. Passed the extra Carmel Sauce.

NEXT time (if there is one!) I will cut the apples in shorter slices so they will fit more comfortably on the top of the cheesecake slice. What I did was cut in quarters then cut in 1/4inch slices the short way. Next time cut in 8ths & cut in 1/4 inch slices the short way.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Luisa_Calif/CaremtlAppleCheesecake.jpg

 
Luisa, I am so thrilled that it all worked out for you and that you are happy with the results.

 
Whoa...that looks wonderful, Luisa. I have a full bottle of Calvados, now I have a purpose.

(and I had NEVER had any luck with wrapping pans, water baths and not leaking.)

 
there was Calvados in the cooked apples at the end as well as in the carmel sauce at

the end. I don't think I will be wrapping again. Just let the damn thing crack! As Julia said, you can cover a lot with either powdered sugar or chopped parsley.

 
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